Roast Chicken With Olives, Garlic, and Thyme

Photo by Dana Gallagher
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 850.83 calories
    • Calories 66 calories from fat
    • Fat 62.23 g
    • Sat Fat 11.49 g
    • Cholesterol 208.04 mg
    • Sodium 1227.01 mg
    • Protein 52.57 mg
    • Carbohydrate 11.08 g
    • Fiber 2.61 g
    • Iron 3.86 mg
    • Calcium 47.21 mg


  1. Check 1 3 1/2-pound chicken, cut into pieces
  2. Check 3/4cup Basic Vinaigrette
  3. Check zest of 1 lemon, slivered
  4. Check 1cup oil-cured black olives, pitted
  5. Check 5 cloves garlic, thinly sliced
  6. Check 1 small bunch fresh thyme
  7. Check 1teaspoon kosher salt
  8. Check 3/4teaspoon freshly ground black pepper


  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
  2. In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
  3. Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more.
  4. Spoon the olives and pan juices over the chicken and serve.